I will just say it upfront, this is a brown rice salad. I couldn't put it in the title though, or I would lose half of you right away. I love brown rice, but I know, not all of you do. Too many crunchy hippie associations for some people. But try this anyway, because you will like it. It is surprisingly rich for having so few ingredients. It is creamy and crunchy, sweet and salty. And it's easy. The only thing to cook is the brown rice, which does take a little more time than white rice, but you can throw it on the stove and let it cook while you chop the other ingredients.
Try to find short grain brown rice, otherwise it won't be sticky rice and the texture of the salad will change. I use a rotisserie chicken from my neighborhood grocery store. If you want to roast your own, go ahead, but if I were willing to roast my own, well, then I would be having roast chicken for dinner.
For the salad, toss together:
2 1/2 cups cooked short grain brown rice, cooled to room temperature
2 cups chopped rotisserie chicken
1 cup thinly sliced green onions
1/4 cup thinly sliced basil leaves
1/2 cup chopped roasted peanuts
1 avocado, cut into 1/2 inch cubes
salt and pepper to taste
For the dressing, whisk together:
1/2 cup canola oil
2 T. sesame oil
1/3 cup rice wine vinegar
That's it. Toss it together and you are done. In my house, this can easily feed four as a main dish salad.
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